Dal Tadka (30-Minute Stovetop Yellow Lentils with Tempering)
Silky, spoonable lentils with a glossy finish and bursts of toasted spice from a sizzling tempering make this a weeknight favorite. The dal cooks down until tender and lightly broken, then a hot oil infusion of cumin, mustard seeds, garlic, and chili releases heady aromas and deepens flavor.
Swap or adjust pulses easily: use split yellow moong or toor dal depending on availability, and simmer times will vary slightly. Brighten the dal with lemon or tamarind at the end, or stir in a spoonful of ghee for a richer finish. For a faster method, cook the lentils in a pressure cooker or Instant Pot (follow package times and reduce added water slightly).
Serve this as a simple family dinner with steamed rice or warm flatbreads, and offer pickles, yogurt, and a green salad alongside for contrast. It’s a great make-ahead dish — refrigerate and gently reheat, thinning with water and refreshing the tempering just before serving to revive the flavors.
How to Make It
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1
Rinse the lentils under cold water until the water runs clear, then drain.
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2
Combine rinsed lentils, water, turmeric, and 1 teaspoon of the salt in a medium saucepan and bring to a boil over medium-high heat.
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3
Reduce heat to a gentle simmer, partially cover, and cook 15–20 minutes, stirring occasionally, until the lentils are very tender and begin to break down. Skim any foam from the surface.
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4
While the lentils simmer, heat the oil in a small skillet over medium heat. Add cumin and mustard seeds and cook until they pop and become fragrant, about 30–45 seconds.
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5
Add asafoetida, thinly sliced garlic, and the whole green chili to the skillet; sauté until the garlic is light golden, about 1–2 minutes.
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6
Add chopped tomato, red chili powder, and ground coriander to the skillet; cook until the tomato softens and the oil separates slightly from the mixture, 2–3 minutes.
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7
Pour the hot tempering (tadka) into the cooked lentils and stir to combine. Taste and adjust seasoning with the remaining 0.5 teaspoon salt or more lemon juice as desired.
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8
Stir in ghee if using for extra silkiness and finish with chopped cilantro and lemon juice.
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9
Serve warm over steamed rice or with flatbreads. Reheat gently, adding a splash of water if the dal has thickened in the refrigerator.
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